Peach Blueberry Cake

washingtonpost.com

KCoop

Busy physician who might go to culinary school in retirement.

16 tablespoons (226 grams; 2 sticks) unsalted butter, at room temperature, plus more for the pan

3 cups (360 grams) flour

½ teaspoon (3 grams) baking soda

½ teaspoon (3 grams) kosher salt or fine sea salt

2 cups (400 grams) sugar

3 large eggs, at room temperature

½ teaspoon vanilla extract

1 cup well shaken buttermilk, preferably full-fat

3 peeled, pitted peaches, sliced ½ -inch thick (about 2 cups; can use frozen; see NOTE)

1 cup (150 grams) fresh or frozen blueberries

Directions at washingtonpost.com

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